314 Food polymer science, the capillary rheometer, and extrusion.

B. STRAHM, B. Plattner, G. Huber, and G. Rokey. Wenger Manufacturing, Inc., Sabetha, KS 66534.

There are many technical tools that an extrusion technologist can use to enhance his understanding of the food extrusion process. The concept of polymer science as it applies to the food and feed extrusion process is one such tool that can provide valuable insight. However, measuring glass and melt transitions of the complex recipes used in these industries has proven difficult, if not impossible, with the tools traditionally used for this purpose. The closed-chamber capillary rheometer, however, may be one useful tool for measuring the “controlling” glass and melt transitions of complex recipes. Information gained from the capillary rheometer contains the basis for enhancing our understanding of the extrusion process as well as the potential for predictive control of the extrusion system based on raw material properties.